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CINNAMON ROLLS - Cinnabon Cinnamon Rolls
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| 12 large | cinnamon rolls,, (a FULL 9x13 dish!) |
| Ingredients: | |
| 1/2 cup | boiling water |
| 1 cup | milk |
| 1/4 cup (1/2 stick) | butter, melted |
| 1 tablespoon | sugar |
| 1/2 teaspoon | salt |
| 1 | egg, beaten |
| 4 cups | bread flour |
| all-purpose flour, alternative | |
| 1 box (3.4 ounces) | instant, (no-cook) vanilla pudding mix |
| 2 1/2 teaspoons | active dry yeast or instant active dry yeast |
| Filling: | |
| 1/2 cup (1 stick) | butter, softened |
| 1 cup | brown sugar |
| 4 teaspoons | ground cinnamon |
| 1/4 cup | chopped walnuts, optional |
| 1/4 cup | raisins, optional |
| Frosting: | |
| 4 ounces | cream cheese, softened |
| 1/4 cup (1/2 stick) | butter, softened |
| 1 1/2 cups | powdered sugar |
| 1 teaspoon | vanilla extract |
| 3 tablespoons | pure maple syrup |
~1-2 teaspoons milk
**See additional notes below for making this dough in a bread machine**
1. In a large mixing bowl, combine the hot water with the cup of (cold) milk to make a warm milk-water mixture. Add the butter, sugar, salt, egg, and a cup of the flour. Stir to mix.
2. Without stirring between, add 2 more cups of flour, the vanilla pudding mix, and the dry yeast. Then stir to make a sticky dough. Add more flour as needed (about a cup more, or as much as it takes to make a smooth dough) and stir until too thick to stir.
3. Use clean hands to knead dough for 10-15 minutes, until smooth and elastic. With buttery hands, grease the top of the dough and cover the bowl of dough with a clean towel. Place in a warm location* and let rise until double, about an hour.
4. Gently punch down dough ad knead for a minute or two, to remove excess air bubbles. On a lightly floured surface, roll dough into a rectangle about 12 inches by 17 inches.
5. Combine the first three filling ingredients and mix well. Heat in microwave 10 seconds to make spreadable. (It's okay if it's fairly thick.) Spread over rolled dough, covering as much of the surface as possible. Sprinkle nuts and raisins over dough if using.
6. Starting with the widest end, roll dough into a tight log. Pinch edges to seal. With a thin sharp knife (I use a serrated knife), cut log into 12 equal slices. Place rolls in a lightly greased 9x13-inch glass baking dish. Cover with a clean towel and place in a warm location to rise until nearly double in size, about 30-45 minutes.
7. Bake rolls in a preheated 350 degree oven for 25-35 minutes. After about 20 minutes of baking, check on rolls and cover loosely with foil if they are getting too dark. Rolls can stay in the dish after baking; set the dish on a wire rack and cover with a clean towel to let it cool.
8. To make the frosting, cream the butter and cream cheese. Add powdered sugar, vanilla, and maple syrup and beat. Add enough milk to make a spreadable consistency, about 1-2 teaspoons.
9. Frost rolls while they are still warm.
Additional Notes:
*I like to turn the oven on "WARM" for a couple minutes, turn off, and place the dough in there to rise. Just make sure the oven is turned off, since even on the "WARM" setting it can be too hot for the yeast! :)
To make these cinnamon rolls using a bread machine, place the ingredients in the bread machine in this order:
Boiling water, cold milk, melted butter, sugar, salt, egg, 1 cup of the flour, the pudding mix, 2 1/2 more cups of flour, and the dry yeast.
Start the DOUGH cycle with the lid open, and watch to see how sticky the dough is. Add another 1/2 cup of flour as the dough cycle runs, or as much flour as needed to make a soft, smooth dough.
Close the lid for the rest of the dough cycle, and when cycle is complete, start at step 4 above.
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